Mango Habanero Preserve Chicken

Fresh, ripe mangoes married with the heat of habaneros and sweet honey make a perfect glaze for roasted or grilled chicken. Done in 45 minutes, this dish will impress!

Today is an exciting day around here as it is the first monthly installment of the Foodie Mamas! We’re a group of five moms who blog and every month we will be sharing one themed recipe for you all! This month’s theme …. drum roll please…. Mangoes!

Since a couple of the other moms decided to go the sweet route with the mango theme, I thought I would round things out and go savory! This dish combines fresh, ripe mangoes with the heat of habaneros and sweet honey to make a perfect glaze for roasted or grilled chicken. Done in 45 minutes, it will definitely impress and your and your fellow eaters will feel like you’re on a tropical getaway!

Let’s just dive right in!

Add salt and pepper to the chicken thighs. Roast at 400 degrees for 25 minutes or until golden brown and just cooked through. Alternately, if you want to make this for a quick weeknight meal, make the glaze ahead of time and use my Crispy Slow Cooker Chicken recipe to make the chicken thighs. About 30 minutes before serving pour the glaze on and let it continue to cook. Three Ingredients: Chicken, Salt and Pepper. The Easiest method ever for Crispy & Juicy Chicken! Tastes like a Rotisserie Chicken.
To make the glaze add the rest of the ingredients ingredients (from the mangoes down) into the saucepan. Fresh, ripe mangoes married with the heat of habaneros and sweet honey make a perfect glaze for roasted or grilled chicken. Done in 45 minutes, this dish will impress!


Cook on low for 15 minutes or until water has evaporated and the mangoes are soft. Remove the habanero and using a potato masher or whisk, mash the softened mixture.
Raise the oven temperature to 425 degrees.
Coat the chicken in the sauce and put back in the oven for 5-7 minutes. Fresh, ripe mangoes married with the heat of habaneros and sweet honey make a perfect glaze for roasted or grilled chicken. Done in 45 minutes, this dish will impress!
Serve with Brown Rice and Garlicky Ginger CarrotsFresh, ripe mangoes married with the heat of habaneros and sweet honey make a perfect glaze for roasted or grilled chicken. Done in 45 minutes, this dish will impress!

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Mango Habanero Glazed Chicken

Fresh, ripe mangoes married with the heat of habaneros and sweet honey make a perfect glaze for roasted or grilled chicken. Done in 45 minutes, this dish will impress!
Yield 4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Caribbean
Author Sabrina Snyder

Ingredients
 

  • 8 chicken thighs , bone in (skin on or off is fine)
  • salt and pepper to taste
  • 2 large , ripe mangoes
  • 1 habanero pepper , destemmed, deseeded and deveined
  • 1/4 cup honey
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • Perfect Brown Rice
  • Garlicky Ginger Carrots

Instructions

  • Add salt and pepper to the chicken thighs.
  • Roast at 400 degrees for 25 minutes or until golden brown and just cooked through.
  • To make the glaze add the rest of the ingredients ingredients (from the mangoes down) into the saucepan.
  • Cook on low for 15 minutes or until water has evaporated and the mangoes are soft. Remove the habanero and using a potato masher or whisk, mash the softened mixture.
  • Raise the oven temperature to 425 degrees.
  • Coat the chicken in the sauce and put back in the oven for 5-7 minutes.

Nutrition

Calories: 355kcal | Carbohydrates: 21g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 215mg | Sodium: 207mg | Potassium: 595mg | Fiber: 1g | Sugar: 18g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 2mg
Keyword: habanero chicken, mango chicken, Mango Habanero Preserve Chicken, spicy chicken

 

 

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. “15 minutes or till water evaporates”. On low, the water evaporates no where near 15 minutes. Much closer to 30-45. Heat at medium at least. Also, there was barely any heat from the habaneros. I even doubled the amount and left one in. This ended up tasting like hot mango jam on top of chicken.

  2. I made this last night! I used 2 Serrano peppers and a mango from my Misfits Market delivery! I puréed 1/2 the glaze mixture in a food processor then added the other whole mango bits to it! This was Delicious! I complimented it with Cilantro Lime Rice and Ginger GoJuJang Green Beans. This dish could easily go Tex Mex or Indian! I’m thinking about adding Curry to the glaze next time!

  3. I made this last week and wrote a review about it on my website. I really like this recipe although there wasn’t much heat to it. I think using a food processor for the mango and including the habaneros would’ve fixed this issue. It was a nice sweet and sour alternative. I will definitely be making this again.

    1. Yes, I am a bit of a wimp when it comes to heat. I used to LOVE spice, the spicier the better. But once the first pregnancy rolled around I lost all my tolerance for it! Love your version though!

  4. This recipe looks incredible. I’ve been in love with mangoes ever since stepping foot in the Caribbean!

  5. Looks amazing! I can taste those marvelous flavors from here. And so pretty too. Love the glossy glaze. 🙂

  6. Wow this looks amazing. I will have to try these recipes on the weekend. I am sure my family will love it.

  7. This food looks so delicious. I wish i could try it right now. I will have to try the Mango Habanero Glazed Chicken first.

  8. Congrats on successfully moving your site, that is a bear of a job! This dish looks great, I love the combination of mangoes and habanero.

    1. Thank you! It was so much more work than we expected. In 48 hours I must have gotten a total of 4 hours of sleep! We are through it now though!

  9. Your website is amazing! I will be coming here for recipes galore! Mmmm. Glad everything is working well now congratulations!!! Chicken and Mango yum.

  10. Now this looks like a delicious way to prepare chicken. The sweetness of the mango and the spiciness of the habanero sound great together.

  11. Delicious!!! We have a fresh mango that just ripened! I am LOVING your recipes- you give me the best motivation!

  12. That looks fantastic! I love the mix of sweet and spicy, and down here in Florida, we have super fresh seafood.

  13. Woohoo! Your blog pulled up on the first try for me! And then I got to see this perfect blend of sweet and spicy! Today is a good day for both of us! =D

    1. Yes! I did an actual happy dance when the site went back to being functional again! I never thought that would be so exciting for me after having all of that down time yesterday!

  14. Yum this Foodie Mama post is making me hungry! The mango habanero chicken looks and sounds like the perfect combo of spicy and sweet.

  15. The chicken looks super appetizing, and all of a sudden I am not looking forward to my lunch – your food rocks!

  16. I feel you on the blog moving. I did it a year or so ago and seeing the errors… Enough of that! This mango chicken looks amazing! Great use of the mango!

    1. Oh goodness yes, I hope to stay in this space for a while. It is like moving, you don’t want to do it again until you forget how bad it really was! Haha.

  17. So glad your blog is up and running smoothly now. It can be so stressful. This is a recipe that is perfect to start off again with. I just adore mango.

    1. Thanks! It was overwhelming. I really didn’t think it would bring out so many emotions, but wanting to fix something so badly and all you can do is wait an indefinite amount of time make my brain hurt. So glad to be back!